History

This coffee is one of many from our offerings this year that was processed at the Roble Negro micromill in the town of Aserrí in Costa Rica’s Tarrazú region. The micromill partners with local coffee growers like Alfredo Monge Garbanzo to produce quality, traceable coffees. We are so thankful to our friends from Roble Negro for producing such high quality coffees.

We experience Alfredo Monge Catuai as a very clean and elegant coffee - something you can sip on all day long. Pleasant notes of toffee and apricot are accompanied by a smooth and buttery mouthfeel.

Coffee producer Alfredo Monge began planting coffee at his Finca El Cedral in Tarbaca, Aserrí, Costa Rica in 2015. Alfredo’s history with coffee dates back to the 1970s, and today El Cedral is just one of the properties he owns and oversees.

As a producer, Alfredo’s main goal is to produce high quality coffee and to continue improving each year. To achieve this, he has been implementing certain practices at his farm such as applying calcium sulfate as a natural fungicide for his plants. Currently, Alfredo processes all of his coffee at the Roble Negro mill.

This lot of Catuai coffee underwent Washed processing at Roble Negro. Harvested cherries were sorted via floatation before being pulped. The pulped coffee is then fermented in tanks for 36–40 hours. The fermented coffee was then washed to remove any remaining mucilage before being moved to raised drying beds. The washed coffee was dried for 6–8 days to reach 11% humidity. Dried coffee was rested in the mill’s warehouse for at least two months before being milled and packaged for export.

Specifications